Pepper Steak Soup
- 12 oz well-trimmed lean boneless beef top round
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 4 cups fat-free beef broth
- 1/2 cup dry red wine (optional)
- 1/2 cup tomato sauce
- 1/4 tsp dried thyme
- 1 Tbs olive oil
- 1 medium sweet white onion, halved and thinly sliced
- 2 green bell peppers, cut into strips
- 4 cloves garlic, minced
- 3 Tbs water
- 1 1/2 cups halved cherry tomatoes
- Thinly slice the beef on the diagonal into 1/4"-thick slices. Cut large pieces in half. Sprinkle with 1/4 teaspoon of the salt and the black pepper. Set aside.
- In a large saucepan, stir together the beef broth, wine (if using), tomato sauce, and thyme. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 10 minutes.
- Meanwhile, in a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add half the beef slices and cook, turning once, for 2 minutes, or until browned. Transfer to a clean bowl. Cook the remaining beef.
- Add the onion, bell peppers, garlic, and the remaining 1/4 teaspoon salt to the skillet. Toss to mix well and add 2 tablespoons of the water. Lower the heat to medium and cook, stirring often, for 10 minutes, or until the vegetables are tender. If the pan gets dry, add the remaining 1 tablespoon water. Add the tomatoes and cook, stirring often, for 5 minutes, or until softened.
- Add the beef and any juices and the vegetables to the broth mixture. Warm through but don't boil.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.